When it comes to chocolate chip cookies, everyone has an opinion as to why theirs is the best. I won’t make any hefty claims, but just recently I had a friend tell me she is actually hiding the bag of these gifted cookies from her family. Yes, they are THAT good.
This is also a perfect week to offer an all American treat, the chocolate chip cookie. Mine however has a slight complexity with sprinkled sea salt, the added secret ingredient that no one can ever guess and a flawless combination of textures. Soft centered with a slight crispy edge. Please note that I use chopped chocolate instead of its waxy cousin, the standard chocolate chip. These are Irresistible when prepared as ice cream sandwiches and downright impressive when made with smoked chocolate and melted marshmallow…It goes unsaid however, warm out of the oven is the ultimate experience.
This is also a perfect week to offer an all American treat, the chocolate chip cookie. Mine however has a slight complexity with sprinkled sea salt, the added secret ingredient that no one can ever guess and a flawless combination of textures. Soft centered with a slight crispy edge. Please note that I use chopped chocolate instead of its waxy cousin, the standard chocolate chip. These are Irresistible when prepared as ice cream sandwiches and downright impressive when made with smoked chocolate and melted marshmallow…It goes unsaid however, warm out of the oven is the ultimate experience.
1 Cup + 2 T brown sugar
1 Cup + 2 T white sugar
3 Sticks unsalted butter, room temp
3 Eggs
1 Package dry vanilla pudding (5.1 oz. box)
2 T cocoa powder
4 Cups AP flour
1 ½ tsp. baking soda
1 Tsp. sea salt, more for sprinkling (fleur de sel or Maldon is my suggestion)
18 Oz. bittersweet chocolate block, chopped
Preheat oven to 375 degrees. In a standing mixer, cream the butter and sugars. Add eggs, dry pudding and vanilla extract. In a separate bowl, mix all the dry ingredients (cocoa-> sea salt). Mix dry into wet in the mixer. Stir in the chopped chocolate. Roll into 1” balls, press onto a parchment or silpat covered sheet pan, sprinkle with sea salt and bake for 10 minutes at 375 degrees. Makes five dozen.
Here is an archive of Kristen’s previous recipes published in Macaroni KidWhole Grain Mustard
Homemade Mayo
Roasted Garlic
Chicken Pozole Recipe
Cleansing Juices
Homemade Gnocchi with Brown Butter Sage Sauce
BLT (etc) Salad with Honey Citrus Vinaigrette
Homemade Teriyaki Sauce
Baked Chickpeas with Eggs & Feta
Butternut Squash Soup
Sushi Tortilla Wrap
Black Bean Quinoa Cakes
Spicy Pulled Pork
Crispy Brown Rice Peanut Butter Munchies
Fish Tacos
Thai Salad
Homemade Granola
Quiche
Pumpkin Risotto
Chunky Chicken Chili
Seasonal Grilled Pizza
Healthy Oat Bars
Lamb Chops
Rustic Gazpacho
Irish Soda Bread
Rhubarb-Vanilla Bean Jam
Almond Polenta Cake with Elderflower Honey Glaze
Homemade Marshmallows
No-Fuss Sugar Cookies
Homemade Mayo
Roasted Garlic
Chicken Pozole Recipe
Cleansing Juices
Homemade Gnocchi with Brown Butter Sage Sauce
BLT (etc) Salad with Honey Citrus Vinaigrette
Homemade Teriyaki Sauce
Baked Chickpeas with Eggs & Feta
Butternut Squash Soup
Sushi Tortilla Wrap
Black Bean Quinoa Cakes
Spicy Pulled Pork
Crispy Brown Rice Peanut Butter Munchies
Fish Tacos
Thai Salad
Homemade Granola
Quiche
Pumpkin Risotto
Chunky Chicken Chili
Seasonal Grilled Pizza
Healthy Oat Bars
Lamb Chops
Rustic Gazpacho
Irish Soda Bread
Rhubarb-Vanilla Bean Jam
Almond Polenta Cake with Elderflower Honey Glaze
Homemade Marshmallows
No-Fuss Sugar Cookies
